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3 2 • S P O N S O R E D C O N T E N T • J U L Y / A U G U S T 2 0 1 8
Great
Makeover
The
When renovations are needed, a five-star
hotel can't close down its foodservice opera-
tion. The Peninsula Beverly Hills in California
made the decision to remodel its primary
restaurant, so they turned to Kitchens To Go
built by Carlin to set up a complete kitchen
complex to keep all their restaurants operat-
ing smoothly with no downtime or loss of
production capabilities.
"The Belvedere Restaurant has been a
staple of the Southern California fine dining
scene," says James Overbaugh, who was
executive assistant manager, Food & Bever-
age Operations for the Peninsula Beverly
Hills during the project. It was decided to
"reconcept and rebuild" the Belvedere, so
all supporting infrastructure including the
kitchen was slated to be redone as part of
the major back-of-house remodel. "Because
the hotel is still operating," says Overbaugh,
"we brought in Kitchens To Go and put these
beautiful trailers out back so that we can
continue operating and taking care of our
guests in this five-star, five-diamond environ-
ment throughout this project."
Executive Chef David Codney explains
why the Peninsula Beverly Hills differs from
other hotels. "The perception of us is that
we're a small property," he says, "but the real-
ity is we have over 500 menu items."
To produce this extensive menu during
the three-month
renovation, the hotel
required a complete
temporary kitchen
solution. KTG brought
in two fully equipped
kitchen trailers, sup-
ported by a dishwash
trailer (with flight
machine and three-
compartment sink) and an 8-foot-by-20-foot
walk-in cooler/freezer unit. The trailers were
positioned on Lasky Drive behind the hotel
with walkways connecting them. Working in
conjunction with hotel engineers and archi-
tects, the KTG team engineering staff was able
to access utilities in the hotel. All this had to be
done in a way as to not block the loading dock
so that daily deliveries could still be made.
The end result: During a three-month
renovation, the foodservice staff was able to
produce the high-quality food for which the
Peninsula Beverly Hills is renowned. "We have
more than adequate space, with a full cook,
pastry and prep trailer," says Overbaugh.
"The temporary facilities equipment is in
outstanding condition. Having these sorts of
facilities is a luxury." Codney agrees. "I think
we have more firepower in here than we
actually have in the kitchen," he says.
"Obviously, when you're doing some-
thing like this, you
need to be flex-
ible and you need
to adjust when you
encounter challenges,"
Overbaugh says. "We
worked together and
moved beyond. That's
what a successful part-
nership is all about."
Kitchens To Go's interim kitchen
solutions provide an alternative to phased
renovations, allowing foodservice opera-
tions to efficiently produce high volumes of
food with no loss in quality. KTG has served
customers in every part of the foodservice
industry — from white tablecloth to college/
university to healthcare — so they under-
stand the unique needs of differing seg-
ments and how critical it is for an operator to
keep serving customers.
KitchensToGo.com
Kitchens To Go Keeps Five-Star Hotel Serving
Efficiently During Renovation
The KTG trailers outside the Peninsula
Beverly Hills.
The kitchen trailers provided all the equipment needed to make more than 500 menu items.
Covered walkways made for easy transitions
between the trailers and the hotel.
"I think we have more
firepower in here
[Kitchens To Go trailer]
than we actually have
in the kitchen."